Supper for Twowith June
These 85 are written for two — real American suppers with every amount worked out, small pans, and the mistakes to skip.
Burnt around the edges, dry in the middle, and somehow still too much. Half a can goes moldy in the fridge. Half a casserole gets thrown out on Thursday.
Half a recipe spreads thin in a family-size dish, then dries out and burns.
You can't use half an egg, half a can, or half the oven time.
Every package you open leaves "the other half" with nowhere to go.
It's not your cooking. It's the recipes — they were never made for two plates.
For thirty years I ran the cafeteria at a little elementary school in Ohio. Four hundred lunches a day, every amount measured and written on a card — because when you cook for four hundred, a guess is a disaster.
Then the kids moved away, I retired, and I found out I couldn't cook for two. So I went back to doing what I did at work. I measured. I wrote it down. I figured out which pans fit two plates, what to do with half a can, and exactly where a family recipe goes wrong when you cut it down.
This book is those cards.
Every recipe in the book ends with the one mistake that ruins a small batch. Here are six of them.
Half a recipe in the same big dish spreads flat and dries out.
A loaf pan keeps it tall — and a small gap around the sides lets the fat run off.
You open the oven and the rice is still hard.
Crimp the foil all the way around, and don't peek. The steam is what cooks the rice.
The biscuits bake on top but stay raw underneath.
Heat the filling until it steams first — it cooks the biscuits from below.
A small batch dries out and the top turns hard.
Undercook the pasta 2 minutes and save ¼ cup of sauce for the very top.
Waiting for "no pink at all" leaves them dry as a shoe.
Pork is done at 145°F. Cook by the thermometer, not the clock.
Scattered tots burn on the edges and go soggy in the middle.
Line them up in tight rows, like little soldiers. Every tot gets the same heat.
One recipe on every spread: a big photo and ingredients on the left, the steps and June's fix on the right.
Tap a page to see it bigger.
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Email us within 7 days of buying and you'll get a full refund. No questions, no hard feelings.
No — it's an instant PDF download. Read it on a tablet, phone or computer, or print it at home. A printer-friendly version (less ink, no full-page photos) is included.
Yes. Every recipe has numbered steps, signs to look for ("bubbling at the edges," "a knife comes out clean") and the one mistake to avoid.
Everything comes from a regular American grocery store. No specialty items.
Yes. Chapter 1 is the Loaf Pan video, written out in full — plus 75 recipes that aren't in any video.
Yes. Cups and ounces plus grams, and °F plus °C, in every recipe.
Every meat recipe gives the safe inside temperature, and there's a full temperature chart and a fridge-and-freezer guide.
Right after checkout you're taken to your download page. Bookmark it — it works again any time you need it. Lost it? Email us and we'll send it.
Email us within 7 days of your purchase and we'll refund you in full.